Looking for a simple and healthy stuffed zucchini recipe? This is the best Chicken Sausage Stuffed Zucchini Boats recipe. Delicious and good for you, this is a great tasting easy dinner idea.
Delicious Chicken Sausage Stuffed Zucchini Boats
If you don’t cook with the extremely versatile zucchini, now is the perfect chance to start! These zucchini boats are stuffed with delicious chicken sausage, onions, garlic, red chili flakes, and cumin, then topped with marinara sauce, panko crumbs, and Parmesan cheese for the perfect low-cal dinner. In fact, one serving (two zucchini boats) comes to only 280 calories!
Can I use a different sausage for Italian zucchini boats?
You can use any sausage you like. I choose to use chicken sausage because it is lower in fat and calories but has all the same great flavors. Feel free to use whatever sausage you like but remember to check the nutritional values once you have made any substitutions.
Can I Freeze Baked Zucchini Boats?
I don’t recommend freezing baked zucchini boats. When you freeze the zucchini it will be mushy when it comes out of the freezer. You can cook the zucchini boat filling and store it in the freezer. Then you can use to when you want to make baked zucchini boats.
What to Serve with Stuffed Zucchini
When making these stuffed zucchini, it can a complete meal on its own. If you want to add something to the meal you can consider:
- Chipotle Mashed Potatoes with Sour Cream
- Chickpea Pearl Couscous Salad with Vegetables
- Butternut Squash Mac and Cheese Recipe with Bacon
- Healthy Baked Broccoli Tots
Ingredients for Sausage Stuffed Zucchini Boats
- extra virgin olive oil
- yellow onion
- chicken sausage
- red pepper flakes
- black pepper
- lower sugar marinara sauce
- panko bread crumbs
- parmesan cheese
How to Make Zucchini Boats
Sausage Zucchini Boats
- 4 medium zucchini about 10 ounces each
- 1 teaspoon extra virgin olive oil
- 1 small yellow onion diced
- 2 tablespoons minced garlic
- 4 links chicken sausage small dice
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon basil
- 2 cups lower-sugar marinara sauce
- ⅓ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
- Preheat the oven to 400° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
- Slice the zucchini in half lengthwise and scoop out the centers with a spoon, saving the centers. Roughly chop the removed centers and set aside.
- Bring a large pot of water to a boil, and drop the "scooped out" out zucchini in the water for 1-2 minutes to partially cook. Carefully remove with tongs and reserve on a paper towel-lined plate.
- In a large skillet over medium-high heat, add the oil and cook the onions until they start to become translucent, 6-8 minutes.
- Add the garlic, diced sausage, reserved chopped zucchini centers, red pepper flakes, salt, black pepper, cumin, and basil. Cook for an additional 2-3 minutes, stirring to combine.
- Pour ½ cup of the marinara sauce on the bottom of the baking dish, and line the dish with the zucchini halves, cut side facing up.
- Evenly fill each zucchini boat with the sausage filling, and pour the remaining 1½ cup of sauce over the tops.
- In a small bowl, combine the panko and Parmesan cheese together. Evenly sprinkle the tops of the zucchini with this mixture.
- Generously spray the panko crust with nonstick cooking spray.
- Bake until the cheese melts and the top is golden brown, 20-25 minutes.
- To swap out the chicken sausage for ground beef or ground turkey, just cook it first, drain the fat, and add to the recipe at step 5.
- For a vegetarian option, bulk the filling up with more vegetables, like a red or yellow pepper, or even quinoa instead of meat.
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